Sw. Mikolaj in Photos

Dzien Sw. Mikolaj is a Polish and Catholic tradition that falls on December 6th every year.  The date is related also to the Polish tradition of Name Days. 


Last year, I shared with words about this day on Good Morning, Sw. Mikolaj!


This year, I thought I would share with photos...

The toddler's bed

The elementary school kid's bed

The presents are not expensive or large.  Merely some candy, a small toy and a small coloring book.  Just enough to make the children feel excited and special.


And also enough to create another small opportunity to talk about Poland and it's customs, Catholic faith and Christmas, gifts and where they should come from-the heart.


I know little moments like this are working because when we went to Keylime Cove over the weekend, she told Santa and his elves that the true meaning of Christmas was not the gifts.  That the true meaning was family and love.


Na razie...





Related Posts:


A Child's School Project About Christmas Traditions

Understanding Flower Traditions in Poland

My Older Daughter's First Trip to Poland, The Planning

My older daughter was then 3 years old when my Dziadek passed away from a heart attack.  I was pregnant with my second daughter and was just out of my first trimester.  It was time to visit Poland and take her on her first trip to the place her mother always talked about.

Time to visit my birth country.

And time to bury a family member.

My husband had to work and couldn't take a vacation. Also, because we were buying tickets last minute, along with having to file for her first passport ever, we were in a time crunch and had to pay an exorbitant amount for our tickets and expedite the passport.

For her passport, I braided her hair into two plaits, which she proclaimed made her look like a "little Polish girl" as she smiled in the mirror and looked at her reflection.  This was not the first time I had styled her hair this way. 

At the post office, she was so proud strolling in to be getting a passport, that she announced to everyone present "My mommy's Dziadek died so I need a passport please so we can go to POLAND!"  She stayed perfectly still as the woman took her photo.  The first photo, she looked last second in my direction, pride on her face and my heart burst.  The woman gave me the photo to keep since "her expression was so precious" but had to be looking straight ahead for the passport.

When we left the post office, every employee at the front desk had by then heard her story and was waving goodbye to us and wishing her luck.  She waved goodbye to everyone and skipped to the car, holding my hand.

This moment was precious and I needed it as I was mourning the loss of my Dziadek.

I went through my maternity clothes and saw yellows, flowers, pinks and decidedly not-for-a-funeral clothing.  This also required a trip to the maternity store to snatch up whatever blacks I could find. 

Can I say I do not wear black?  Others can wear it.  But I have learned something about myself as I have gotten older.  I don't look quite "right" in black.  Maybe it's the color against my medium blonde hair.  Maybe it's the fact that I don't exactly ooze black clad martini sipping designer handbag socialite but instead seem more natural in "bohemian peasant" style clothing.  Maybe it's because I don't style my hair.  It is straight and if you try to do anything with it, it doesn't seem to want to cooperate.  So, I keep it clean, brushed and parted straight.  So, black does not go well with my "aura", if you will.

But for a funeral, what do you wear?  Black, of course.

This was June and the only clothing on the racks were for overheated pregnant moms who were sweating even in air conditioning in June.  In Poland, the week I went?  It was cold.

After spending money for funeral appropriate maternity clothing, we had to pack my daughter's bag.  Her obsession at the time was Disney Princess t-shirts, the color purple and bright sparkles.  Again, not funeral attire.  In Poland, and I would imagine in the US as well, you especially do not wear purple to a funeral.

Of course, children her age are exempt from having to wear black head to toe.  But still.  Sparkles and Princesses don't fly.  Another trip to the store and we bought her a navy blue skirt, 2 pair of Capri chinos in black and brown, 4 peasant style shirts in brown, navy blue, black and white, a red button coat which screamed "adorable girl from Europe", black Maryjane's to match Mama, and a navy blue long sleeve shirt.  Just in case.  Thank goodness I thought of the just in case.

Toys were purchased for my cousin's children which I couldn't wait to give to them.  My daughter kept pulling them out and staring at the Sleeping Beauty doll asking about her cousins' names and any details I could give them.  She couldn't wait to meet them.

The trip total cost us over $3,000 for the two of us with all expenses.

I started panicking between all the rushed planning that I had not taught my daughter Polish.  She knew a few safety words in Polish and how to express love and affection and a song.  How was this going to work?  How was she going to play with my cousin's children?

In the meantime, my daughter was telling everyone she saw, even strangers, that she was going to visit "the country my Mommy is from!  POLAND!" with such squeaks of joy, I couldn't understand it.

I stressed that there would be no macaroni and cheese, no chicken nuggets and french fries, nothing she was used to on a daily basis.  And that she would eat whatever people gave her because it would be rude otherwise.  Eye widened at this information, she would nod and say "Yes, Mommy." 

In my stomach, butterflies were turning while the baby was beginning her first signs of movement inside me.

A teddy bear book bag with leash was purchased.   I received strange and often disapproving looks as we carried it to the register and purchased it.  Look, stare, and judge however people wanted to, I was going to be a pregnant Mama on my own with my child travelling from Washington, D.C.'s Dulles airport to Munich, Germany to Wroclaw, Poland.  To bury my Dziadek.

It turned out, there was nothing to worry about....

To be continued...

Related Articles:  My Older Daughter's First Trip to Poland, Our Departure

Farmer's Cheese Spread or Pasta Twarogowa

My older daughter's first sleepover was at her oldest second cousin's condo in Wroclaw, Poland.  Of course, I spent the night as well so that I could spend more time with my cousin. 

The night started with the two oldest second cousins bathing together and blowing bubbles all over the bathroom at each other and their mothers.  After they were scrubbed and dressed in their pyjamas, the girls snuggled under a blanket together.  They giggled contagiously while first my cousin read "The Three Little Pigs", then I translated word for word as best I could into English.

After two hours past bedtime and hearing constant giggling and listening to them communicate (one completely in Polish, the other completely in English, and yet somehow they understood each other), the girls were separated so that energy would still be had for the funeral of our Dziadek. 

My daughter snuggled with me on my cousins futon in the dark, the sounds of a foreign city around us but having become familiar after a couple of days.  Her little sister was comfortably oblivious inside my growing belly that she was already a world traveler. 

My older daughter kissed my forehead, proclaimed me the best mother ever, and proceeded to share her new life dream to me.  Of one day living in Poland nest door to her second cousins and playing everyday with them in a hushed voice, my own secret dream for her and her yet unborn little sister.  As the little voice whispered on and on about what games they would play, an occasional word would come out in Polish rather than her native English.  Her words came slower and slower... until eventually it was replaced with quiet breathing.

The next morning was filled with the sounds of children playing and squealing in two languages and adults preparing for a day of mourning. 

My cousin made a breakfast I grew up with and always loved for it's simplicity.  Farmer's Cheese Spread or Pasta Twarogowa can be served at parties, for breakfast, or even for a simple vegetarian dinner.  It should always be served with my favorite food, good bread.  On that day, I needed such a dish most.  I wonder, how did she know? 



Ingredients:

1 cup Twarog, Farmer's Cheese, Ricotta Cheese, or even Cottage Cheese if that is what you have
up to 1/2 cup Sour cream or Heavy Cream, if you like
1 stalk of Chive, chopped finely
1 Radish, shredded
pinch of Salt and Pepper

Mix it all together, it's that simple.

Smacznego!

My First Guest Post: Nachinka by Dine and Write's

In my search on Twitter a few days ago for fellow Poles and other Slavs and Eastern Europeans who blog, I discovered Liv from Dine & Write.  Her blog is about cooking, her background is Polish and Danish, and she also speaks English.  All in all, she's very interesting to talk to and of course, a member of Ze Bloc Blog.

Here is her guest post:

The ultimate Slavic comfort food

There are some heavy hitters in terms of Slavic comfort food: perogies, cabbage rolls, nalesnyky... These are all very well and good, but for me, nachinka trumps all of these. Nachinka, for those who are yet uninitiated, is a thick, baked cornmeal pudding. It may be thought of as the Slavs' answer to polenta, and many versions exist. My version is traced to my maternal grandmother's mother. As I write this, I just finished eating the last few bites of the nachinka I prepared earlier in the day, taking care to scrape up the delicious browned bits at the bottom of the pot. It's remarkably easy to prepare; detailed instructions follow. Smacznego!

Ingredients

1/4 cup vegetable or canola oil

1 small onion, finely chopped

1 cup yellow cornmeal

5 cups warm milk

1 tsp salt

1 tbsp sugar

4 eggs, well-beaten

1/2 whipping cream or half-and-half

1 tsp baking powder

Assemble your ingredients (cute whisk is optional).

Saute onion in oil over medium heat until translucent.

Slowly and thoroughly stir in cornmeal.

Constantly stir over medium heat until cornmeal thickens (~10 min).

Continue stirring until mixture is very thick.

Meanwhile, whisk together eggs, cream and baking powder. Reserve 4 tbsp for topping.

Stir egg-cream mixture into cornmeal until thoroughly mixed. Remove from heat.

Scrape cornmeal mixture into a deep, well-buttered casserole. Pour reserved egg-cream mixture over the top. Bake at 325 deg F for 45-60 min, or until nicely browned.

Enjoy as a stand-alone dish or as an accompaniment to ham or chicken.

 And that, dear readers, is nachinka.  Each golden forkful is a trip to my grandmother's sunlit kitchen, where a well-worn gravel road runs past the sizable garden, something always smells delicious, and peace is found.

********

After reading this recipe, I recall having this as a child and cannot wait to go to the store to buy cornmeal and whipping cream, my two missing ingredients.  Smacznego is right!

Pork Chops in Sour Cream or Wieprzowina w Smietanie

I have a friend who's family is from the Northeastern region of Poland known as Warminsko-Mazurskie and she reminded me of a dish I had once before and loved.  Wieprzowina (pronounced "Vee-ehp-zhow-VEEN-ah" and meaning "Pork") w Smietanie (pronounced "v Shmee-eh-TAHN-ee-eh" and meaning "in Cream" or "in Sour Cream").

Wieprzowina w Smietanie (Polish Pork Chops in Sour Cream, if you will) is so simple, easy, delicious and the flavor combinations really make sense of Polish cuisine.  Pork, Sour Cream, Vinegar, and some Onion.  How can you go wrong?


Ingredients:

6 Pork Chops (Bone in or out)
Butter
Salt
Pepper
1 small Sweet Onion
1/2 to 3/4 cup of Sour Cream
1/2 Milk, Water, or Dry White Wine *
2 Tablespoons White Vinegar
1 Tablespoon Sugar



Sprinkle Salt and Pepper on Pork Chops and fry about 2 minutes on each side in Butter on high heat.

Pile into casserole dish.  Slice Onions and either place raw in casserole dish on top of pork or caramelize and add to casserole dish.  In a bowl, combine Sour Cream, liquid of choice, Vinegar and Sugar.  Pour over Pork Chops.  Cover and bake in oven 350 degrees for 1 to 1 1/2 hours until super tender.

The Sour Cream will separate so the picture doesn't look perfect but I wish you could smell and taste this!  It was Pyczne!

Smacznego!


* I used Milk this time for the recipe but Dry White Wine would be amazing.  The water I have heard of others using but I don't see it really adding anything to the dish.

Polish Herbed Meatloaf or Klops Wolowy

This is just one version of Polish Meatloaf, or Klops.  Polish Meatloafs are often made with Beef, Pork or Veal, or combinations of these ground meats.  Klops Wolowy (pronounced Klohps Voh-Vo-Vih) means Beef Meatloaf.



Ingredients:

1 stale roll of Bread
Water
1/2 to 1 Onion, diced (depending on how much you like)
2 lbs. Ground Beef
1 Egg
1 Teaspoon Mustard
1 Bunch Fresh Chives or 2 1/2 Tablespoons Dried
1 Bunch Fresh Dill or 2 1/2 Tablespoons Dried
1 Bunch Fresh Curly Parsley or 2 1/2 Tablespoons Dried
Salt
Pepper
4 Tablespoons of Oil

Soak the Bread in Water for a few minutes until soft and squeeze out water.  Mix Bread with Onion, Beef, Egg, Mustard, Salt and Pepper (to taste). 

Coat Baking Pan with 2 Tablespoons of Oil.

Wash, Dry and Chop the Herbs, if using fresh.  In a wide baking dish, mix the Herbs (Chives, Dill, Curly Parsley). 

 Roll the Meat Mixture into a long roll shape and roll through the Herbs mixture.  Set on Baking Pan. 

Drizzle with Oil.  Add a couple of tablespoons of water to the bottom of the backing pan, if desired to create steam for dried herbs. Bake at 425 degrees for 45 minutes.

Slice and serve with mashed potatoes, Kasza Gryczana, or rice and a Vegetable Side, such as Fried Cabbage or Fried Carrots or other. 

Normally, I would post a picture of it plated but the family grabbed their plates too quickly, and let's face it, us Mamas have to wolf down our food while the kids are eating or else we can just wait until after bedtime and eat it cold and microwaved back to life...  Sufficed to say, it was Pyszne (pronounced Pih-sh-neh and meaning delicious)!

Smacznego!

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Lazanki

I already made Turkey Lazanki once for you all but I thought I would make it again, this time more traditionally.  The noodles I used were from the Polish store and are the ones most typically used in Lazanki.


Ingredients:

1 Packet of Lazanki Noodles (these are flat 1" squares), boiled
1 Thick Slab of Real Bacon (not that need-to-fry-to-eat stuff, real Smoked Bacon that is ready to eat)
1/4 Head of Cabbage, diced
1/2 Sweet Onion, diced
2 Tablespoons Butter or Smalec
Soy Sauce or Maggi Sauce
Ground Pepper
Marjoram, Dill, or Curly Parsley to taste

Optional:  1/2 cup of authentic Polish Sauerkraut


Caramelize the Onion in Butter or Smalec. 

Add Cabbage. 

Cook on medium low slightly covered until very soft. 

Add diced Bacon. 

Add Sauerkraut, if using. 

Heat through. 

Season with Pepper, Soy Sauce, and Herb of choice to taste.

Mix with Noodles.

Bake in oven at 325 degrees for a few minutes (usually 15-25 minutes) until heated through.

Serve...

Smacznego!

A Look Back at Our 2010

2010 was a big year for us. 

We went camping with our baby for the first time when she was only 4 months old and I breastfed her on the top of a West Virginia mountain overlooking the Shenandoah Valley after a 4 hour hike with her on her fathers back in the Kelty, just as I had with our eldest at that same age.  We traveled around our favorite spots, saying goodbye to Wild, Wonderful West Virginia (and if you have never been, you have no idea how breathtakingly beautiful it is), Gettysburg, Pennsylvania's countryside, and the Atlantic Ocean.  We moved from a state I had lived in for most of my life to live on the prairies of Midwest America with my father.  In that move, I left my best friend and many very close friends before, and my husband left his family behind.

My older daughter started school for the first time.  We had a bout of her having some sort of a stomach virus which left her having a temporary milk allergy which has since worked it's way out of her system and she is feeling great.  She has begun reading a bit and understanding basic addition.  She also has begun learning to cook with Mommy.  She has also begun understanding and speaking some Polish, which was difficult before as we had nobody around who spoke Polish and I felt, frankly, like an alien for speaking it to her before.

My baby went from being a couple of weeks old to walking, talking, "typing" on the computer, "talking" on the telephone, running, kicking balls, and being a little adventurer like the rest of the family.  She has also discovered that dressing up is fun and has become very opinionated and independant, just like the rest of us.

My husband found work which he genuinely enjoys.

I started my blog, which I had debated doing for several years, just a month ago. 

2011 is, hopefully, full of wonderful surprises and joy.  This coming year I resolve to work harder at teaching my children Polish and about their heritage, we plan on making another trip to Poland, I hope to have my older daughter start Polish Saturday School, take Krakowianka classes, and become a Girl Scout "Daisy" and I become her troops Mentor Mother.  I resolve to teach my younger daughter more about this wonderful world, take her to the local pick your own farms weekly, museums as often as possible, and in general teach her all I know.  This summer, I resolve to allow the "Travel Bug" to "bite" me again, and bite me good!  I resolve to start working harder at my cooking and writing, as I used to before children, discover the Polonia community around me, finally learn how to bake delicious bread and start a kitchen garden at our new home.  Who knows what else I may accomplish or decide to work toward, but I hope to aim high and keep working hard.

I wish you all the best for the coming New Year.  "Szczesliwego Nowego Roku"!

Baba Kartoflana, Kartoflak, or Polish Potato Casserole

Baba Kartoflana (pronounced Bah-Bah Kart-oh-FLAH-nah) is a great comfort food that is simple to make and perfect for any time of the day, especially during these long cold winter days.  It is a dish I grew up with, although we just called it Kartoflak (pronounced Kart-oh-FLahk).  But I guess the American name for it would be Polish Potato Casserole, or Polish Potato Pie.

The ingredients are very affordable and simple.  And this makes enough to feed a family of 4-6 comfortably.

Ingredients:

6-7 Potatoes (Yellows or Whites are usually suggested, but I've used Baking and Reds fine, just different texture)
3-5 beaten Eggs (I like mine to have extra eggs in it)
Bacon Fat (or Butter if you don't have or don't want to cook with Bacon Fat)
1 lb. Bacon Fried and Chopped (This time I used Ham instead)
1/2 Onion, finely chopped
1 Garlic clove, finely chopped

Caramelize the onion in butter or bacon fat.  Add the garlic for a few minutes to caramelize as well.

Peel the potatoes and keep in a bowl of water while waiting.  Grate potatoes into sieve over a bowl to catch liquids from the potatoes. 

Cover with a wet towel after finishing grating to keep from turning brown (which does not affect the taste).  Press firmly down on the potatoes and squeeze to get out as much liquid as possible.  Drain the liquid out of the bowl and put back into the dish the potato starch that is in the bottom.

Mix the potatoes and starch with the eggs, some Bacon Fat (as much as you feel comfortable adding in, I add it all), the Bacon or Ham, the onion, garlic, and pepper to taste.

In a casserole dish which is greased on the bottom, put in your mixture.

Bake on 375 degrees for roughly an hour until the top becomes crispy.

This is my older daughter's plate.  She asked that I share it.  She ate the entire serving, telling us that her cousins should eat this also because it's so "pyszne" (pronounced Pish-Neh and meaning "delicious").

This is my plate.  I added a dollop of sour cream on top with some chopped parsley.

And this is the first of many which my husband ate.  You can also cover the top with cheese and bake for another couple of minutes until melted.  Or, you can add a basic a la polonaise topping, if you like, to dress it up.

You can use Leeks in the recipe instead of Onion if you like, which have a milder taste.

Butter can be substituted for Bacon Fat. 

This dish can be made Vegetarian Style easily by substituting the Meat for an eggplant, beans, or other vegetables that you might enjoy, or by simply making it without the meat or any substitute at all.

I know this dish does not have any Vegetables in it, so we had a side salad as well. 

If you liked this recipe, check out my recipe for Ruskie Pierogi or Potato Pierogi.

Smacznego!



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My Mushroom Sour Cream Sauce

There is a mushroom sauce recipe I make which is my personal favorite and one I am personally proud of.   Don't tell my family, but I usually linger in the kitchen to eat extra of this sauce with fresh bread.

Of course, I have to give credit where credit is due, I got the idea to make it from "Polish Heritage Cookery" by Robert and Maria Strybel (Hippocrene Books, 1993).  I was looking for a different sauce to pour on top of homemade golabki since my husband hates tomatoes and, even though I love them, every once in a while I go out of my way to accommodate his tastes.  The first time I tasted the sauce, I was immediately reminded of a sauce my mother would occasionally make which I was always a fan of as a child.



Ingredients:

2 packs of Mushrooms (This time I used the caps, sometimes just the stems, just depends on what I need the parts for)
1/4 Sweet Onion, diced and caramelized in Butter
2 tablespoons of Butter
1 tub of Sour Cream (16 oz.)
1 tablespoon Flour
1/2 to 1 cup Milk
salt and pepper
a few sprigs of Parsley, chopped
1 Glass of White Wine

Clean the Mushroom caps and slice.  In saucepan, cook until liquid from Mushrooms is gone.  Remove the Mushrooms and set to side with the Onion.  Melt butter, add the flour and stir to make a roux.  Add the Milk and stir on low until thickened and bubbly.  Stir for another couple of minutes.  Return the Mushrooms and Onion to the saucepan.  Add the White Wine and heat gently for a couple more minutes.  Add the Sour Cream and heat through very gently.  Add Parsley, salt and pepper to taste and serve.

Or, you could do it in this order:

Clean the Mushroom caps and slice.  In saucepan, cook until liquid from Mushrooms is gone.  Add the White Wine and deglaze the pan, if you need to.  Cook for a couple of minutes on low until the alcohol has cooked away.  Add the Onion.  Add the Sour Cream and heat very gently on low.  Stir the Flour into the Milk in a separate cup thoroughly, and pour into the saucepan, stirring constantly.  Continue stirring while heating the sauce on low heat until thickened and bubbly, then heat for another couple of minutes.  Add the parsley, salt and pepper to taste, and serve.

Some Side Notes:

The Wine can be skipped, and broth can be added instead, if you wish.  The order of the ingredients can be mixed around (I know professional chefs are probably screaming Noooo! right now but as a mommy who cooks food her family actually eats, who are pickier diners than some adults paying $100 for a dish, trust me, it will be OK). 

This isn't the best picture of it, as I had it out a couple of minutes waiting and waiting for everyone to get in place for the oplatki prayer and the Wigilia dinner.  But it tastes great!

This sauce or sauce is delicious served on golabki (for my meatless golabki recipe, check out http://polishmamaontheprairie.blogspot.com/2010/12/my-meatless-golabki.html), potatoes, breaded chicken, Kotleti Schabowe, rice or many other dishes.

When feeding younger palettes, wine is always reduced as much as possible to remove as much alcohol as possible or eliminated from the dish entirely.  Also, many people don't allow children to eat foods with alcohol in the sauce, that is at your discretion.  As long as the alcohol is cooked away, many European families do not feed their children something different than the rest of the family because exposing them to as broad a diet as possible expands their culinary palettes for the future.  Smacznego!

Amidst Preparations for Wigilia and Christmas...

The last few days have been filled with cleaning, baking, and cooking.  Mostly baking cookies (it seems as fast as I am baking them, half keep dissappearing right after my husband enters the room, hmmm). 

Thankfully, my husband went to the local Polish store a couple of days ago to buy premade Polish foods we can eat while I am baking all these cookies.

Todays lunch... Meatballs in Polish Dill Sauce...

alongside Ruskie Pierogi (Pierogi filled with Potatoes and Cheese) which I fried in butter...

Yummm...  Now, on to finishing my older daughter's Christmas wish list (my younger child will be happy with a box and wrapping paper still at this age).  Where do you find the goose that lays gold eggs, a live purple cat, and a Polish Princess crown?  Wish me luck!

Bezy, or Meringue Cookies

Bezy (Beh-zih), or Meringue cookies in English, are some of the simplest but complicated cookies I have ever cooked.  Simple in terms of the amount of ingredients and steps, but complicated in terms of, if you don't understand the steps, you get egg white mush, which I will admit was my result the first two batches I ever made.

Every year for Christmas for at least the past ten years, I have not given toys or gift cards to friends and family, I have only given out homemade cookies. 


The first three years the cookies were not really great and took me so much energy to make, I felt discouraged.  But I spent a lot of time and energy in them and gifted them anyway, because "it's the thought that counts".  I've gotten better since.


Ingredients:

6 egg whites (so that there is plenty of liquid for the mixer to really mix well)
3/4 to 1 1/2 cup sugar (depending on how sweet you like it) You can use regular or powder or raw sugar

Optional:

pinch of salt or 1/2 teaspoon cream of tartar to help stabilize the bubbles in the egg whites
1 teaspoon of vanilla extract or rum extract

Separate the egg whites and leave to room temperature for half an hour. 

Beat the egg whites until foamy.  A tip: Make absolutely sure there is no oil on the bowl or wire whip (whisk) as this will prevent the bubbles from properly forming.  If you are going to add the salt or cream of tartar, this is when you would do it.

 

 

Once you have soft peaks to your egg whites (I whip mine on 8 on my mixer up to this point, then switch to 4 while adding sugar), you can begin adding the sugar a little at a time.

 

 

Mix until the sugar is all dissolved.  Or the egg whites have stiff beaks and you don't want to over mix.  Add the vanilla or rum extract and mix completely.

 

Once you have either glopped them onto the cookie sheet or piped them, it's time to put them in the oven.

 

Bake at anywhere between 200-275 degrees for 1-2 hours.  I prefer mine at 225 degrees for 2 hours.  I like mine to be completely dry all the way through but some like theirs soft and gooey inside.

They didn't even get a chance to be set down before my husband, and then my older daughter right after, stole one.

 

I hope Sw. Mikolaj likes these!  I hope they last until Sw. Mikolaj comes...

 

Smacznego!


Notes:  If you pipe them using a smaller hole, they will be more crisp and solid.  If you pipe them using a larger hole or just glopping them onto the baking sheet, they will be more fluffy and melt-in-your-mouth.

If you use raw sugar, they will be more of a tan color when done and the inside will be darker.  This is because of the natural color of raw sugar.

You can also stir in chocolate chips or chopped walnuts into the whipped flavored egg whites just before piping for a more interesting texture, if you like.  We like them plain with vanilla extract.

Kogiel Mogiel, My Secret Polish Home Remedy (and Sin-Dessert)

Everyone has a home remedy they lean on for a sore throat, especially in the winter time.  Mine just happens to also be a kind of sin food I've made on my own since I began elementary school.  There is something so comforting about this simple dessert.  It's called Kogiel Mogiel. 

You might also know this as a Kogel mogel, Gogl-Mogl, Gogel-Mogel or Gogle-mogle, in Yiddish.  This is a rudimentary egg-nog, which is why some call it a "Polish Eggnog". 

The recipe is said to be from 17th century Central Europe but, I personally believe that because the recipe is so basic, it could be much much older.  Kogiel Mogiel became much more popular during the 1980's under Communism because candies and chocolates became extremely difficult to purchase.

All you need is an egg yolk and sugar, 1 egg yolk to 1 tablespoon sugar ratio.  Or you can use honey.

Beat it (about 10 straight minutes by hand or less by mixer) until it is super thick and this gorgeous color. And then, you cross yourself, hope your cholesterol levels won't go nuts, and grab a spoon.  Mmmmm...  So bad for you.  And you can put in some rum or cognac if you feel extra naughty!

Smacznego!

My Obsession With Bread

I have an obsession with bread.  I don't mean basic US grocery store breads. 

I mean the kind of bread that smells so deliciously fresh it makes your mouth water.  The kind of bread which crunches just right when you squeeze it.  The kind of bread that you can eat a plain slice of it and it actually tastes delicious and the texture doesn't turn to mushy slime in your mouth or stick to the back of your teeth.  The kind of bread that is only good for a couple of days before it turns either stale or grows mold on it, because there are no artificial preservatives or fillings in it.

Bread like this...

My husband doesn't buy me chocolates to show me he loves me, he buys me at least two loaves of good bread.  I can't eat that much but because good bread making is a dying art form, I prefer to buy too much and financially help keep good bread making alive in our culture.  Buying local delicious bread is also a great inexpensive way to support local businesses.

I would also one day like to be skilled at bread making but, as of this time, my breads have always come out less than perfect.  However, practice makes perfect and I don't have any family close by to teach me, so I just keep trying.

Some places to buy good bread are ethnic markets, bread shops, etc.  At the Polish store, I usually buy a loaf of Wroclawski chleb (a light rye bread without caraway seeds that is oblong shaped), a loaf of Babuni chleb (a much coarser medium colored rye bread), and perhaps a dark rye or whole wheat loaf. 

My family in Poland also talks about how amazing Polish bread is.  They recently had a guest visit from Holland and we all discussed the differences in breads between our countries, a very interesting conversation.

The word for bread in Polish is "Chleb" (pronounced Hlehb with the "Ch" making a harder "H" sound). 

If you are interested, a polish blog I follow, http://amarantqa.blogspot.com/ has recipes and information about breads and other foods.  Google translate in the Google toolbar can help with translation of her site into English.  The pictures on her site are beautiful in themselves, as well.

Smacznego!

I Like My Pierogi Fried and With No "s" on the End...

Pierogi are so delicious.  Dough wrapped around whatever filling you want: potatoes, potatoes with cheese, farmers cheese, sauerkraut with mushrooms, ground pork with seasonings, strawberries, blueberries, cherries, so many possibilities.

Since I sometimes don't have the time to cook fresh pierogi, we eat frozen pierogi like many other families.  Sometimes, it's homemade pierogi I froze for later, sometimes it's store bought from the local polish store.

If it is a savory filling, I thaw the pierogi in cool water until no longer frozen.  Then, in a frying pan, I melt butter with equal parts oil (the butter for the flavor and the oil to prevent burning).  I fry the pierogi on both sides until crispy.

Sometimes, we use smalec (bacon fat).  I like to mix our fats each week, sometimes using olive oil, vegetable oil, corn oil, sunflower oil, butter, trans fat free margarine, smalec, which I think is at least part of the reason why we are a slim family.

Some family members like their pierogi boiled and when they are with us eating dinner, I oblige them.  But it's not my personal favorite way to eat pierogi.  On those occasions, I pour some melted butter and bacon bits along with choppped parsley on the boiled pierogi.

Sweet dessert pierogi should be boiled until they float to the surface.  They are best served with a dollop of sour cream (smietanka) and a generous amount of sugar, one to two tablespoons.  While the combination may sound odd, when you try it you will love it.

A quick little lesson, pierogi are pronounced pee-eh-ROH-gee.  The "pie" or pee-eh sounds like in the name Pietro.  The "i" at the end makes it plural, so there is no need to put an "s" at the end, which is an English pluralization.  If you want to go to a Polish Festival, Polish store, or even Poland, and sound like you know what you are talking about, don't put the "s" on the end.  The singular form of pierogi is pierog, but since nobody eats just one, you don't ever really need to say it.

I am hoping to have time this week to make home made potato pierogi (ruskie pierogi) and get pictures of the process and end resolve.  If so, I will post...

Smacznego!

Ways to Use A La Polonaise - In the Polish Style

Vegetables and other dishes can be delicious plain and simple but sometimes need an easy, quick, and healthy way to dress them up.  A la polonaise is a great way to do that.

Let's take Cauliflower as an example.  Simply steam it.  While that is cooking, in a seperate dry pan, lightly toast bread crumbs.  Melt butter into it until it is well mixed but not soaked.  If you like, add a squeeze of lemon.  Top your cauliflower with this topping.  And you are done.

You can add chopped parsley and chopped boiled egg, if you like, as well, which is still in keeping with the a la polonaise style.

You can do this with asparagus, which I would recommend the lemon squeeze for this.  Also, green beans, sugar snap peas, steamed carrots, and other vegetables are lovely with the a la polonaise garnishing.

The term "a la polonaise" is french but means "In the Polish style".  This is a term from when many Poles were living in France and the fashion was influenced by this, with this garnish and with the clothing style also known as "a la polonaise".  It also became fashionable due to Frederic Chopin's ( in Polish, Fryderyk Franciszek Chopin) Mazurka's swept through Paris and the rest of the world with their lively tempos and an exotic beat which has always been in the hearts of Poles.  Now, that short history lesson over, Smacznego!

Polish Grandfather: Dziadek, Dziadziu, Dzidzi, Jaja, Dziadzi, etc.

Polish can be confusing sometimes.  It seems there are 15 different ways to say one word.  Well, actually, not really.  I'm going to discuss certain words in the Polish language which seem to fall in that "15 different ways to not say it" catagory. 

Today, I want to focus on the word for Grandfather in the Polish language.  The way to say Grandfather is "Dziadek" (pronounced gah-Dek, with the "dz" sounding like the "g" in "genes").  That is how every Pole in Poland says it.  Every single one of them.

That is not to say that the word "Dziadziu" (pronounced gah-Goo, with the "dz" sounding like the "g" in "genes") is incorrect.  It is merely an endearing way to say it to your Grandfather, if you are close to him and speaking to him directly.  You can also say "Dziadzius" (pronounced gah-Goosh) to your Grandfather.  If asking a question of your Grandfather, you can say "Dziadziusu" (pronounced gah-GOO-shoo). 

"Dziadek", in the meantime, is always used when speaking about a Grandfather.  But for all intends and purposes, because it is actually and very subtly more complicated than that, if you don't know the different subtleties between all of them, you should just stick with "Dziadek".

So, why all the other versions?  And, why in the Polish language, are they not all correct?  Well, each one has a different reason, but in the end, first I want to sincerely applaud you for speaking Polish, any Polish. 


Dzidzi (pronounced "gee-gee") actually is a way of saying baby or Mali Dziedzko (pronounced mah-Wih ged-SKoh, again with the "dz" sounding like the "g" in "genes"), and is used when you are cuddling your baby and speaking to them.  Probably, this was a mispronounciation that has carried in a family for a few generations, morphing with age.

Dziadzi (pronounced "gah-Gee"), in fact, may be where Dzidzi (when used for Grandfather) may have morphed from.  It is believed that this is an old way of saying "Dziadek" from a particular region, most definitely pre World War era.  If your family uses this version to say "Grandfather", I am sure your Polish ancestors came over prior to WWII.

Jaja, I have no idea, and nor does any other Pole that I know.  In fact, there is an old Polish phrase, "Ale Jaja!" which means "That's crazy!" and it is very rude.  The only thing I and other Poles can come up with regarding the word "Jaja" is that "Jajka" (pronounced yahee-Kah) means Eggs, and "Jaja" does as well, but it is a very rude word (and is used as slang for Men's testicles), so it is not used.  I suspect it is because little babies might call their grandfather "Dziadzia" until they learn Dziadek.  And maybe in some families the child said "Dziadzia", left Poland young and grew up not being corrected because they were not around other fluent Polish speakers, and thus, over time it slurred into "Jaja".

The only other word that sounds the same is "Ya Ya", which is the familiar version of "Grandmother" in Greek. 
So, to recap.

• To say "Grandfather" in Polish, you say "Dziadek" (pronounced gah-Dek, with the "dz" pronounced like the "g" in "genes")
• If you are not completely familiar with the exact way to use "Dziadzus", "Dziadzusiu" or "Dziadziu", it is better to just say "Dziadek"
• The "dz" sound in Polish is always like the "g" in "genes"
• Other ways of saying "Grandfather" either mean a rude word, a Greek Grandmother, or are from centuries ago, perhaps even from other countries, so are not used.

You might also be interested in the following posts:

http://polishmamaontheprairie.blogspot.com/2010/12/polish-grandmother-babcia-busia-buzia.html I discuss the Polish word for Grandmother and the other versions used.


http://polishmamaontheprairie.blogspot.com/2010/11/thanksgiving-and-remembering-our-past.html
I offer a traditional recipe, and at the end I briefly explain the usage of "Busia" in the name of the recipe.

Dzien Sw. Mikolaj or St. Nickolas Day

Today is December 6th, which is the Feast of St. Nickolas, or Dzien Sw. Mikolaj. 

In Poland, Sw. Mikolaj is not a fat and jolly red clad old man but is much more pious in appearance.  He is typically dressed in clothing similar to a bishop, in purple and gold, a cape, bishop's hat, and carrying a crosier, which indicates his status as a bishop.  He also is said to live in Heaven, not the North Pole.

Traditionally, in Poland, gifts are not exchanged on Christmas Eve or Day, as those days are not meant to be commercialized, but rather days for family, friends, and celebrations for the birth of Christ.  Instead, tonight Sw. Mikolaj visits the children and leaves them presents. 

The tradition varies by family.  Some families will celebrate with a small bag of candies attached to a small birch switch.  The switch is meant to remind the children that they must behave all year long.  If the child is naughty, the following year the birch switch is larger.

But, for the most part, Polish families leave candy for all children, unless of course the child has been particularly naughty and then is given a birch switch only.  Although, I have to say, I have never met or heard of any children receiving a birch switch.

The candy is a modern twist on gifts that were meant to remind children of the gifts given to baby Jesus on his birthday.

For our family, growing up we received candy on Dzien Sw. Mikolaj and also opened up one small present on Christmas Eve, or Wigilia.  Perhaps this is a tradition you may want to celebrate with your family.



If you enjoyed my post explaining the tradition of Dzien Sw. Mikolaj, you might also enjoy my post about our celebration this year of Dzien Sw. Mikolaj http://polishmamaontheprairie.blogspot.com/2010/12/good-morning-sw-mikolaj.html


International Santa Claus ; Polish St. Nicholas Poland

Once Upon A Polish Wedding...

I have had the honor of being a guest at a wedding in Poland and wanted to share the experience, as I know many women planning their wedding right now and who are looking for ideas how to add a Polish flair to their special event.  The best way to quickly describe it was a "Polish Bajka" (or Fairytale)...

The first thing I noticed about the special day was that the day prior was filled with last minute preparation, much like weddings all over the world.  My “Wujek” (Uncle) took me with him to the local market to look for pineapples with beautiful tops to them to use for decoration on certain platters, checking with vendors that plans were being carried out, and a visit to the venue to meet the bride’s future father-in-law, who greeted me with hugs and kisses and told me that we were now family.  The genuine joy in the entire family on both sides was obvious, as it was quite clear that the bride and groom loved each other so the wedding had not come as any surprise.

The venue was breathtaking. Yes, it could have used a small amount of grounds keeping in the back lot, but compared to many venues I’ve been to for weddings in the States, it was historical, with gorgeous dark wood paneling all over the interior and floors that were old and yet beautiful, as well.  In short, it was nothing like any wedding venue I had ever been to, and I loved it!

The next task was to go quickly to a local dress store so that I could purchase a dress that would suit Polish tastes for the event, as I had found nothing back in the US at that time that I would have felt beautiful in, the style that particular year, as far I could see, was day-glo colors and strange silhouettes.

The dress I purchased was the equivalent of $45, two pieces, one black with a bit of shimmer on the top and the skirt being A-line with a courser texture to the satin, giving it more depth and interest to the eye.  I’m quite sure an equivalent dress back in the US would have cost me about $200.

Gone are the days of the presumed image of poorly dressed Polish women.  I never thought them to be poorly dressed before but I can definitely say that even though I make a conscious attempt to appear chic while traveling in Europe, natives can still tell I am American.  I’m not sure what gives me away, I would love to know, if anyone would please share!

I was staying with family while visiting for the wedding, as staying at a hotel for a family event is considered an insult.  We went to bed early that night and I understand why.  For the day of the wedding, myself and several family members got ready at one family members house while throughout the different houses of both families, frantic preparations were taking place along with generous amounts of hugging, kissing, and general excitement.  This was also a time when friends and distant family would start reconnecting.

We walked down to the church where the ceremony was to be performed.  The walk itself was like every other walk in Poland, cobblestone streets, beautiful houses, history all around, except this time we were going to a wedding!  A traditional Catholic ceremony, complete with a friend of the bride performing the song “Ave Mary” a cappella from the choir loft.

The bride wore a beautiful white gown with trail that she rented for the occasion, which saves money for more important things, and is rather common in European weddings.  The veil was borrowed from a friend of the bride.  The bride and groom had each a maid of honor and a best man only.  One big difference between a typical American wedding of several bride and groom attendants on each side and a European wedding of one attendant on each side.

The wedding ceremony was complete with friends and family gently but generously tossing the traditional coins at the couple as they left the church instead of rice.  Then, the youngest guests, a preschool boy and girl, helped the couple pick up the coins, which went to help pay for the honeymoon.  Almost every single wedding guests had a bouquet of flowers to hand to the couple, which were handled by the father of the bride.

From the courtyard of the church, the bride and groom departed for a small break from the festivities while the guests got onto a decorated trolley to take down through the city to the reception venue, while cars honked and called out well wishes for the new couple.

At the venue, the guests were let to a large ballroom wing.  The guests all crowded around the ballroom waiting for the newly weds to arrive.  The couple was greeted by the two mother in-laws with a decorated fresh baked loaf of bread, salt, and well wishes for a happy marriage, after which the couple ate a bite of the bread which was sprinkled lightly with the salt.  The symbolism for this is wishes that they will never go hungry, and a reminder that life may be difficult at times, but they must learn to cope with life's struggles.  Interestingly, Poland was once a major source of Europe’s salt, which I will discuss in another post, and is, or at least, was called the “breadbasket of Europe“.

The couple were then presented with glasses of wine which were tied together.  The symbolism for this is the hopes that the couple will never thirst and wish that they have a life of good health, and good cheer and share the company of many good friends.  All this is stated in the well wishes of the two mother in-laws.  After the couple drank their wine together, the glasses were tossed over their heads and the broken pieces symbolize the many children the couple will have.  The glass was quickly swept away and the festivities were officially underway.

Dancing was an important part of the celebration.  Several dances were specifically for the women and several specifically for the men.  I wish I knew the names of the dances to share them with you.  I can say that there was dancing where the couple was seated in the center and the bridal veil was removed and thrown much the same way that the bouquet of flowers is thrown in the US.  Instead of a garter being thrown at the single men, the groom's tie was thrown.

The dining room was filled with long tables all connected together in a U shape.  The tables were decorated with large soup tureens filled with clear delicate chicken broth soups (It is customary in Poland to start meals with soup), trays of salmon tartar, fruits, vegetable salads, lunchmeats rolled and filled with piped mayonnaise, cheeses, and other delicious dishes.  A dish that I will always remember as one of my all time favorites was a whole roasted pig which was stuffed with Kasza that had sautéed onions, bits of pork and spices mixed in.

The cake was revealed from behind the curtains on a stage with lit sparklers and everyone watched the couple cut the cake together. 

After the guests all ate together, the vodka began to pour.  Now, I need to explain something here.  I personally do not think that Poles drink a lot.  I mean, I have had the pleasure of drinking a couple of beers, ginger beers, a glass of good wine, and vodka shots over the years with my family in Poland.  But at the wedding, I had no idea what I was getting myself into.  I think that they had to drink over 200 bottles of vodka, perhaps 1 ½ bottles per guest! And they all held it together quite well.  Drinking in abundance is expected at weddings in Poland, perhaps as a sign of respect and joy for the new couple.

Dancing was in another room attached to the dining room with a live band and everyone danced.  Everyone, even my babcia who was in her late 70’s at the time, danced all night long.  The wedding celebration literally lasted until dawn. I was exhausted!  I couldn’t believe that people were leaving the party still smiling, laughing, and full of energy, while I was prepared to sleep under the table.  In all, I think the reception was at least 12 hours long.

Of course, to be fair, I was pregnant at the time and didn’t disclose it to my family because I did not want to take away from the wedding. I did not drink, of course.  I also had flown in just the day prior to the wedding.  Considering how cranky I am sure I got by being so exhausted, everyone there was extremely kind and welcoming!  If you are ever lucky enough to be invited to a real Polish wedding, you are in for one of the best times of your life.  Family and friends kept checking with me that I was alright and not bored or lonely in the least bit.

The next day, the celebration was filled with some sleep, breakfast, and then the closest family members all celebrating at the bride’s parent’s house with the couple over cakes, fruits, coffee, juice, and “Kanapki” (sandwiches).  One of the best times of my life and I am so thankful for my beloved cousins for letting me share this with them…




If you liked this post about my experience at a wedding in Poland, you might also like this post about My First Time Back to Poland

Busia's Mushrooms

My husband loves mushrooms. We both love bacon. So, this basic Thanksgiving day recipe is one of our favorites. And it’s easy to make.

Another added bonus, since it was a recipe handed down from his departed "Busia", we can remember her on this special day.  My husband in fact, does not get excited about Thanksgiving until he walks into the house a couple of days prior when I am cooking this dish, and says "Now, it smells like Thanksgiving in here!" and proceeds to steal a few mushrooms from the pot when I am not looking. 

One quick note, this recipe is best made one to two days prior to serving.

Ingredients:
Mushrooms (I buy at least 10 lbs worth but you don’t need that many)
Thick Cut Good Bacon
Sweet Onion

Clean your mushrooms. Cut any larger mushrooms in half to allow them to cook in same time as the smaller mushrooms and allow them to soften up more as well.

Slice up the bacon into small pieces and cook in a large pot until all the fat is rendered. Remove the bacon bits with a slotted spoon and keep to the side for later.

Carmelize diced onions in some of the bacon fat in another pot.

Add the mushrooms to the bacon fat. Close lid and cook on low flame for however many hours it takes until the mushrooms have released their water and then the water has been cooked until almost completely gone (or if you have the patience, cook until the water is completely gone), stirring occasionally.

Once this has been done, stir in the bacon bits and carmelized onions. Season with salt and pepper to taste.

Let it sit in the refrigerator one to two days prior to serving so that the flavors all blend together.

If you are interested in cooking down the liquids, there are some tips you can use:

One, as soon as the mushrooms have begun heating up enough to start releasing the water, crack the lid. This allows the steam to come out. I take the lid off as soon as all the liquid is released from the mushrooms.

Also, once the mushrooms are a beautiful dark brown color and have shrunk considerably in size, I remove at least half of them to the side. This way, the liquid cooks down faster. Then, I mix all the mushrooms back together again. I did not do this one year and I was cooking mushrooms from 8 am until 9 pm and the liquid still had not reduced by much. The following morning, I tried this trick and it worked within an hour.

Last, you can use a little of the liquid to add into other dishes for added flavor, such as soups, sauerkraut, etc.

This recipe is so beautiful, I couldn’t help but take several photos. Mushrooms are so gorgeous to look at. I use Button whites with some Criminis mixed in. You can use Crimini Mushrooms or Button Whites or , if you feel adventurous, any wild mushrooms you pick in the forests that are safe to eat. Of course, if you do decide to go Mushroom picking, you must be extremely careful, bring a guide who is very knowledgeable in the subject, and perhaps even a mushroom picking guide complete with color photos.


Smacznego!




Related Posts:

My Meatless Golabki

Mushroom Soup or Zupa Pieczarkowa

Mushroom Picking in the Polish Mountains

My Mushroom Sour Cream Sauce




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